Parmesan Roasted Potatoes

When your life is food centric like mine, you find yourself reading food-related articles more than one should.  Instead of filling my mind with intellectually stimulating articles, keeping up with current world crises, and finding out who was snubbed from the Royal Wedding invite list, I read cookbooks.  I also subscribe to The New York Times solely for their dining in, dining out section and read The Oregonian only on Tuesdays because that is when FoodDay is featured.  Because who could resist an entire section of a newspaper dedicated to cooking, food, and recipes?

Today I stumbled across an article written on Will Write For Food by author, editor, and writing coach Dianne Jacob entitled, "20 Terms For Selling (I Mean Writing) Recipes".  (OK, truth be told I didn't actually stumble across it. The article was sent to me via email because I subscribe to her blog.)  The whole point of the article was to showcase phrases food bloggers use to "sell" their recipes--phrases that should be omitted since they are really just tired sales pitches to snow readers into the kitchen.  Phrases like "perfect for any occasion", "packed with flavor", "minimum time and effort", and "ideal for busy weeknights". 

Oops.  I would have almost used each of those phrases for this Parmesan Roasted Potatoes recipe.  Not that I was going to try to sell you this recipe, I was just going to write about it in an honest and genuine way.  Truly.  But each of those phrases would have been accurate for these Parmesan Roasted Potatoes.  Well, not "perfect for any occasion". That phrase I would have not used because who wants a starchy side dish at your 5-year old's birthday party.  Even as much as my family enjoyed this recipe that would just not be right.

But now that I have been enlightened and know that I should avoid those phrases, I will watch my words carefully as I describe to you this recipe.  The aroma from these Parmesan Roasted Potatoes had my kids running down the stairs asking what smelled so good.  Translation:  packed with flavor.  Instead of slaving over the stove, I folded a load of laundry, played with my 10-month old, and helped my older kids with homework, all while dinner roasted in the oven.  Translation:  minimal time and effort, ideal for a busy weeknight.  The Parmesan and paprika coating infused the potatoes with flavor while keeping them moist on the inside and crunchy on the outside.  Translation:  my family put this on our must-make-again list. 

Thanks Dianne for your words of wisdom.  I think your article was more beneficial to me than spending my time reading that Beyonce is dancing for Michelle Obama's fitness campaign.

Parmesan Roasted Potatoes
Printer Friendly Recipe

INGREDIENTS:
4 medium potatoes, peeled and cut into 1-inch cubes
2 tablespoons olive oil
1/3 cup Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika
Salt, to taste
Freshly ground pepper, to taste

DIRECTIONS:
1.  Preheat oven to 400 degrees F and adjust oven rack to middle position.  Place potatoes in large mixing bowl.  Drizzle with olive oil and stir to evenly coat.  Arrange potatoes in a single layer on a rimmed baking sheet or 9 x 13 baking pan.

2.  In small bowl, mix together Parmesan cheese, garlic powder, paprika, salt, and pepper.  Sprinkle over potatoes.  Place in preheated oven and roast for 30 minutes.  Stir potatoes and continue to bake for 5-10 more minutes, until potatoes are golden brown and crispy.  Remove from oven.  Serve.

Recipe from Chicho's Kitchen

Other potato recipe you might enjoy:
Roasted Fingerling and New Potatoes with Rosemary by A Couple Cooks
Roasted Sweet Potatoes with Chickpeas by A Full Measure of Happiness
Potatoes with Creme Fraiche Sauce by Gourmandine in the Kitchen
Herbed Baby Dutch Potatoes by A Food Centric Life
Rosemary Roasted Potatoes with White Truffle Oil by Nourish the Budding Lotus

This recipe is linked to Works For Me Wednesday, Women Living Well, and What's on the Menu Wednesday.